| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Greek |
Greek, Appetizers, Meats |
60 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 2 |
|
Shallots or onions; minced |
| 1 |
lb |
Lean ground lamb or beef |
| 1/2 |
c |
Dry white wine |
| 3 |
|
Sprigs fresh parsley;chopped |
| 1 |
tb |
Chopped fresh mint or dill |
| 1/2 |
c |
Tomato sauce |
|
|
Salt & freshly ground pepper |
| 1/2 |
c |
Grated cheese* |
| 1 |
|
Egg; lightly beaten |
| 1 |
tb |
Bread crumbs; if necessary |
| 1 |
lb |
Commercial filo sheets |
| 1 |
c |
Butter; melted |
INSTRUCTIONS
*Note: Suggested cheeses for this recipe are Greek kefalotyri or Parmesan.
Heat the 3 tablespoons butter or margarine and cook the shallots until
soft, then add the meat and mash with a fork over medium heat until the
color changes. Add the wine and simmer a few minutes. Stir in the herbs
and tomato sauce; season with salt and pepper to taste and simmer for 20
minutes. Cool. Add the cheese and egg, and if the mixture is very liquid,
stir in the bread crumbs immediately before stuffing.
Filo sheets should be unrolled flat, and cut into thirds (3 x 11 inches).
Pile up the filo, covering it with waxed paper and a damp towel. Take out
one sheet at a time and keep the rest covered. Butter the filo, one sheet
at a time, using a pastry brush and the 1 cup melted butter. Place 1
teaspoon of the meat filling 1 inch from the end nearest you. Fold the
filo back over the filling so the bottom edge meets the left edge, forming
a right angle. Continue folding back at right angles to make the triangular
shape. Place on baking sheets and keep covered until all are ready to
bake. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until
golden and crisp, turning once. Serve hot.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>
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